Chicken Korma, From Scratch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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curry Ingredients:
400 g chicken breast, chopped |
260 g yoghurt |
24 g garlic, minced |
440 g onions, chopped |
4 g paprika |
8 g fresh ginger, chopped |
8 g grapeseed oil |
8 g ground coriander |
2 g chilli powder |
4 g cumin |
4 tbsp,+ground cardamom pods |
6 g poppy seed |
4 g turmeric |
2 tsp,+crumbled bay leaf |
4 tbsp fresh coriander, chopped |
Directions:
1. Place chicken in bowl and marinate in cream, 4g garlic, 55g onion, paprika, ginger, salt and pepper for a few hours.
2. Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
3. Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
4. Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.
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